Family Friendly Teriyaki Chicken Meatballs
My kids aren’t fussy eaters at all, but sometimes I like to make them a dish that I know they will love as a special treat. My family friendly teriyaki chicken meatballs recipe was just such a meal. The kids have been really good, they had to eat so many (accidentally) hot Indian dishes, when I was testing recipes for “An Indian ThermoKitchen” cookbook. Then I moved onto the Mexican cookbook. They started off loving the idea of nachos, tacos and burritos every night, but after a while, they just wanted a plate of plain old bangers and mash.
Chicken Teriyaki Meatballs
This is a simple, family friendly recipe. Cooking the meatballs in the oven is a real time saver as you can make the sauce while the meatballs cook!
- 1 kg chicken mince
- 120 gm onion quartered
- 15 gm fresh ginger
- 15 gm garlic
- 225 gm canned pineapple reserve the liquid for the sauce
- 3 slices wholemeal bread
- 2 eggs
- 1/2 tsp salt
- 1 clove garlic
- 100 gm soy sauce
- 50 gm cooking sake
- 100 gm mirin
- 60 gm brown sugar
- 80 gm reserved pineapple juice
- 1 1/2 Tbs cornflour
- 2 green shallot finely sliced to garnish
- 1 tsp sesame seeds garnish
Preheat oven to 210 degrees Celsius.
Prepare a large roasting tray by covering with baking paper.
Place the onion, garlic and ginger in TM bowl. Chop 4 sec/Speed 9.
Scrape down the bowl.
Add the bread and drained pineapple to the garlic mixture. Chop 4 sec/Speed 9.
Add egg, mince and salt to the ingredients in TM bowl. Combine roughly with the spatula. Knead /2 min.
Remove the meatball mixture from the TM bowl and place into a large bowl.
Form small meatballs from the mixture and place on the prepared tray. They will be sticky and wet, but they cook up beautifully.
Bake for 20 minutes or until golden.
Place garlic in a clean TM bowl. Chop 3 sec/Speed 9.
Scrape down the bowl.
Add the soy sauce, sake, mirin and brown sugar to TM bowl. Heat 2 min/Varoma/Speed 2 (MC OUT)
In the meantime, add the cornflour to the reserved pineapple juices and stir by hand until it's combined.
Add the cornflour liquid to the sauce in TM bowl. Cook 8 min/90/Speed 2 (MC OUT)
Place the meatballs in a serving dish.
Pour the teriyaki sauce over the meatballs and garnish with shallots and sesame seeds.
Serve these meatballs with rice or as an appetiser with a toothpick in the top!
So tonight I thought I would give them a dish I knew they would love. Teriyaki chicken balls… I actually got in trouble for calling them chicken balls. My daughter was horrified. She thought I may even name the recipe that on this website.
My son just giggled and said, “Do you know what that means mum?” I had to string him along for a while and ask him what the problem was, it’s fun being a parent sometimes.
Anyway, these teriyaki chicken meatballs are super easy and got a big tick of approval from the kids. I decided to serve them in lettuce cups with rice. The kids thought it was a little like a Japanese version of “San choy bow.”
You can pan fry the chicken meatballs if you like. I found it quicker and easier to just form all the balls at once and place them on a larger baking tray to cook in the oven while I made the sauce.
So don’t forget to pin these delicious teriyaki chicken meatballs for later 🙂
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